Sweet Potato Gnocchi

Servings: 4
Prep Time: 25 minutes
Cook Time: 20 minutes
Calories: ~350 kcal per serving

Ingredients:

• 500g sweet potatoes

• 150–200g all-purpose flour (plus extra for dusting)

• 1 egg, lightly beaten

• 1/2 teaspoon salt

• 1/4 teaspoon nutmeg (optional)

• 2 tablespoons olive oil or butter (for serving)

• Fresh sage leaves or Parmesan, for garnish

Instructions:

1. Cook the sweet potatoes:
   Preheat the oven to 200°C (390°F). Pierce the sweet potatoes with a fork and roast for 40–50 minutes until tender. Let cool slightly, then scoop out the flesh into a bowl. Mash until smooth.

2. Make the dough:
   Add the beaten egg, salt, and nutmeg to the mashed sweet potatoes. Gradually add flour, mixing until a soft, slightly sticky dough forms. Adjust the flour quantity as needed—too much flour will make gnocchi dense, too little will make it sticky.

3. Shape the gnocchi:
   Lightly flour a work surface. Divide the dough into 4 portions. Roll each portion into a long rope about 2cm thick. Cut into 2cm pieces. Optionally, roll each piece over the back of a fork to create ridges.

4. Cook the gnocchi:
   Bring a large pot of salted water to a boil. Drop the gnocchi into the water in batches. They are done when they float to the surface (about 2–3 minutes). Remove with a slotted spoon.

5. Serve:
   Toss the gnocchi in olive oil or melted butter, and add sautéed sage leaves. Garnish with Parmesan cheese if desired. Serve immediately.